Objavljen
Specifies a routine method for the determintion of loss in mass at 103 °C of roasted ground coffee. Most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.
OBJAVLJEN
ISO 11294:1994
90.60
Završetak postupka preispitivanja standarda
4. 3. 2024.
Pržena mlevena kafa – Određivanje sadržaja vlage – Metoda određivanja gubitka mase na 103 ºC (rutinska metoda)
90.60 Završetak postupka preispitivanja standarda